I’ve taken quite a fancy to making cheese lately. Some dairy, a little acid, a touch of heat and you have something spectacular. I’m baffled by how easy it is and why I didn’t realize this sooner. Of course I’m not talking aged specimens, carefully tended in specially humidified caves. My recent fascination is more with the quick, fresh cheeses easily made at home without any particularly special equipment or ingredients. It’s so simple and the results far outpace anything you’ll find on a grocery shelf. I’m not kidding. So why don’t we do it more? Because we’re dumb.
STRESSCAKE 